Oil, safflower
Nutrients
Alpha-linolenic acid (ALA) is an omega-3 fatty acid that provides energy and contributes to cell building. It can be converted to other omega-3 fatty acids that lower inflammation and support cognitive health.
Eicosapentaenoic acid (EPA) is an omega-3 fatty acid that supports cardiovascular and cognitive health and lowers inflammation.
Docosahexaenoic acid (DHA) is an omega-3 fat that is especially important for building cells in the brain.
brassidic acid
Alpha-linolenic acid (ALA) is an omega-3 fatty acid that provides energy and contributes to cell building. It can be converted to other omega-3 fatty acids that lower inflammation and support cognitive health.
Eicosapentaenoic acid (EPA) is an omega-3 fatty acid that supports cardiovascular and cognitive health and lowers inflammation.
Docosahexaenoic acid (DHA) is an omega-3 fat that is especially important for building cells in the brain.
Eicosapentaenoic acid (EPA) is an omega-3 fatty acid that supports cardiovascular and cognitive health and lowers inflammation.
Docosahexaenoic acid (DHA) is an omega-3 fat that is especially important for building cells in the brain.
Conjugated linoleic acids (CLAs) are a type of trans-fat produced by microbes in ruminant animals. CLA levels in foods can vary due to different agricultural management practices, however their impact on human health is unclear.
Alpha-linolenic acid (ALA) is an omega-3 fatty acid that provides energy and contributes to cell building. It can be converted to other omega-3 fatty acids that lower inflammation and support cognitive health.
Vitamin E is an antioxidant that protects cells from damage due to oxidative stress and helps relax blood vessels.
This is a metabolite of a nutrient that is made via a similar method to trans fats and correlates with them.
Other
USDA Dataset